Teriyaki Aubergine Rice Bowl

Teriyaki Aubergine Rice Bowl

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Directions

  1. Cook the rice according to packet intructions. 
  2. Heat the vegetable oil in a frying pan over medium heat. Add the aubergine cubes and cook, stirring occasionally, for 8-10 mintues until golden and tender.
  3. In a small bowl, mix the soy sauce, mirin, sugar, and ginger. Add the mixture to the pan with the aubergine and coof for 2-3 minutes, stirring to coat.
  4. Stir in the cornstarch until the sauce thickens and glazes the aubergine.
  5. Divide the cooked rice between bowls and top with the teriyaki aubergine. Garnish with radish slices, spring onions, and sesame seeds.

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